Cider-Braised Pheasant with Pearl Onions and Apples

Name: Cider-Braised Pheasant with Pearl Onions and Apples
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 473 milliliters apple cider; 3 Tbsps apple cider; 1 bay leaf; 0 teaspoons freshly ground black pepper; 1 pinch Pinch freshly ground black pepper; 1 teaspoon freshly ground black pepper; 237 milliliters dry white wine; 1 teaspoon fennel seeds; 5 Tbsps fresh ginger, peeled and roughly chopped; 1 leave Fresh tarragon , chopped; 1 Granny Smith apple, peeled, cored, and cut into 1-inch cubes; 3 Granny Smith apples, peeled, cored, and diced; 1 pinch Pinch kosher salt; 1 pinch Large kosher salt; 1 teaspoon kosher salt; 473 milliliters low-sodium chicken broth, plus additional, if necessary; 118 milliliters extra-virgin olive oil; 1 Tbsp extra-virgin olive oil; 3 Tbsps extra-virgin olive oil; 118 milliliters freshly squeezed orange juice (from 1 1/2 oranges); 3 Tbsps finely grated orange zest (from 1 1/2 oranges); 283 grams pearl onions, root ends trimmed; 1 pinch Pinch sugar; 2 teaspoons sugar; 1 teaspoon table salt; 3 Tbsps fresh tarragon leaves, whole; 1 Tbsp unsalted butter; 1 liters large yellow onions, halved and thinly sliced (about; 4 kilograms pheasants, each rinsed inside and out, patted dry, cut into 6 pieces

One portion of this dish contains roughly 4g of protein, 23g of fat, and a total of 394 calories. If $2.38 per serving falls in your budget, Cider-Braised Pheasant with Pearl Onions and Apples might be an outstanding gluten free and vegetarian recipe to try. This recipe serves 8. Head to the store and pick up olive oil, butter, kosher salt, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

In blender, combine olive oil, ginger, tarragon, orange juice, zest, salt, and pepper and pure until smooth. In large bowl, combine marinade and pheasant and toss to coat. Cover and refrigerate overnight or up to 48 hours.

Ingredients you will need

Orange Juice

Olive Oil

Marinade

Pheasant

Tarragon

Ginger

Pepper

Salt

Equipment you will use

Blender

Bowl

In very large Dutch oven over moderately high heat, heat olive oil until hot but not smoking.

Ingredients you will need

Olive Oil

Equipment you will use

Dutch Oven

Remove pheasant pieces from marinade, scraping off excess, and sprinkle with salt and 1/2 teaspoon pepper. Working in batches, sear pheasant pieces until well browned, about 5 minutes per side.

Ingredients you will need

Marinade

Pheasant

Pepper

Salt

Transfer to paper towel-lined platter to drain.

Equipment you will use

Paper Towels

Preheat oven to 325F. Skim off all but 1 tablespoon oil from pan, leaving browned bits at bottom, and set pan over moderately low heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Oven

Frying Pan

Add butter and heat until melted. Stir in onions, bay leaf, fennel seeds, salt, remaining 1/2 teaspoon pepper, and sugar. Cook, stirring occasionally, until onions are well caramelized, 30 to 40 minutes.

Ingredients you will need

Fennel Seeds

Bay Leaves

Butter

Onion

Pepper

Sugar

Salt

Return pheasant to pot.

Ingredients you will need

Pheasant

Equipment you will use

Pot

Add chicken broth, cider, and wine. (Liquid should cover half of pheasant pieces.

Ingredients you will need

Chicken Broth

Pheasant

Cider

Wine

Add more chicken broth if necessary.) Raise heat to high and bring liquid to simmer.

Ingredients you will need

Chicken Broth

Add apples, cover, and transfer pot to oven. Braise, turning pheasant pieces occasionally, until meat is cooked through and tender, 45 minutes to 1 hour.

Ingredients you will need

Pheasant

Apple

Meat

Equipment you will use

Oven

Pot

Using tongs or slotted spoon, transfer pheasant to platter and cover with foil to keep warm. Set pot over high heat and bring pan juices to boil. Boil, uncovered, until sauce is well reduced and thickened, about 25 minutes. Taste and add additional salt and pepper, if necessary.

Ingredients you will need

Salt And Pepper

Pheasant

Sauce

Equipment you will use

Slotted Spoon

Tongs

Aluminum Foil

Frying Pan

Pot

Bring medium pot of water to boil.

Ingredients you will need

Water

Equipment you will use

Pot

Add pearl onions and boil, uncovered, 1 minute.

Ingredients you will need

Pearl Onion

Drain and run under cold water until cool enough to handle; slip off skins.

Ingredients you will need

Water

In small skillet over moderately high heat, heat oil until hot but not smoking.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add onions, apples, sugar, salt, and pepper and stir to combine. Sear, shaking pan occasionally, until onions and apples are dark golden, about 10 minutes. Stir in apple cider, scraping up any browned bits in pan. Reduce heat to low, cover, and cook until onions are fork tender, about 2 minutes more.

Ingredients you will need

Apple Cider